IBS Friendly String Bean Stew

Ingredients (for 6 servings):
1 tb olive oil
300 g carrots, diced
600 g plain canned tomatoes, chopped
3 tb tomato paste
900 g potatoes, cut into cubes
750 ml water
2 vegan veggie stock cubes, crumbled
1 kg frozen string beans
2 tb fresh parsley, chopped
1 tsp dried fennel seeds, lightly crushed
1 tsp maple syrup
Salt and black pepper, to taste


Instructions:
1. Heat olive oil in a large pot over medium heat.
2. Add carrots and sauté for 3–4 minutes until they start to soften.
3. Stir in the chopped tomatoes, tomato paste, potatoes, water, and stock cubes. Bring to a gentle boil.
4. Add string beans, reduce the heat, cover, and simmer 40–50 minutes, stirring occasionally, until beans and potatoes are tender.
5. Stir in parsley, fennel seeds, and maple syrup. Season with salt and pepper.
6. Remove from heat, allow to rest for 10 minutes, then serve warm.


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